Saturday, April 14, 2012

Michael Symon's Mac and Cheese with Rosemary, Goat Cheese, and Prosciutto

 This is one of those recipes that really makes you believe that a few simple, good ingredients put together in a dish can make an amazing meal. Goat cheese, rosemary, and prosciutto mac and cheese is decadent and delicious. It was so easy to put together and reheated pretty well. While the original recipe called for shredded chicken, we chose to use the prosciutto and cut back on the salt. The result was well balanced and really yummy. I'm so glad to have this dish as one in our permanent recipe file. Hubby loved it too-we fought over the leftovers!

Rigatoni with Rosemary, Goat Cheese, and Prosciutto
*From Michael Symon

Kosher salt
1 pound rigatoni
4 cups heavy cream
2 tablespoons rosemary, chopped
8 ounces goat cheese
4-6 slices prosciutto, chopped (or you could use shredded chicken or bacon-or leave all meat out and make it vegetarian)

Bring a large pot of salted water to a boil. In a large saucepan over high heat, add heavy cream, rosemary, a pinch of salt, and pepper. Bring just to a simmer and then lower the heat to medium. Simmer until the mixture is reduced by half, about 20 minutes. Continue cooking until it coats the back of a spoon.

Add the rigatoni to the boiling water and cook until just al dente, about 10 minutes. Drain the pasta, reserving a cup of cooking liquid. Add chunks of goat cheese to the sauce. Stir and add pasta, thinning with cooking liquid, if necessary.

Bring sauce back to just a simmer and adjust seasoning to taste.


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